Description
A refreshing and tangy pickled salad featuring cucumbers, red onions, and bell peppers, soaked in a zesty vinegar-based brine with a hint of celery and red pepper flakes. Perfect as a crunchy side dish or a flavorful topping for sandwiches and salads.
Ingredients
Scale
Vegetables
- 4 thinly sliced cucumbers
- 1 large sliced red onion
- 1 large sliced bell pepper
Salt
- 1 tablespoon salt
Pickling Brine
- 2 cups white vinegar
- 1 1/2 cups sugar
- 1 teaspoon celery flakes
- 1 teaspoon red pepper flakes
Instructions
- Prepare Vegetables: In a large bowl, combine the thinly sliced cucumbers, red onion, and bell pepper. Sprinkle all over with 1 tablespoon of salt and let the mixture sit for a few minutes to draw out excess moisture and begin the pickling process.
- Make Brine: In a separate pot, combine 2 cups of white vinegar, 1 1/2 cups sugar, 1 teaspoon celery flakes, and 1 teaspoon red pepper flakes. Bring this mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Cool Brine: Once the brine reaches a boil, remove the pot from the heat, then add two handfuls of ice into the hot liquid. Stir continuously until all ice has melted and the brine has cooled slightly but remains liquid.
- Pack Jars: Carefully pack the salted and sliced vegetables into large-mouth canning jars, approximately 2-quart or 1/2 gallon size, filling them to the top.
- Add Brine: Pour the cooled vinegar brine over the packed vegetables, ensuring they are fully submerged to preserve freshness and flavor.
- Seal and Refrigerate: Seal the jars tightly and place them in the refrigerator. Allow the salad to pickle and flavors to meld for at least 24 hours before serving.
- Enjoy and Store: Serve the pickled cucumber, onion, and bell pepper salad chilled. For best quality, consume within 2 months while refrigerated.
Notes
- Make sure to fully submerge the vegetables in the brine to prevent spoilage.
- Adjust the red pepper flakes quantity if you prefer a milder or spicier pickled salad.
- The salad tastes best after resting for at least 24 hours but improves in flavor if left for up to 3 days.
- Use clean, sterilized jars for safe storage and longer shelf life.
- Keep refrigerated and consume within 2 months for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
